Zucchini Fritters with Deep-Fried Capers

The tangy caper and rich crème fraîche accompaniments balance these salty fritters nicely, but lemon wedges would make an easy alternative.
Plus: More Vegetable Recipes and Tips

Ingredients

1 medium zucchini (about 1/2 pound), coarsely grated

Kosher salt

1 tablespoon pure olive oil

1 small onion, finely chopped

3/4 cup all-purpose flour

2 teaspoons baking powder

Freshly ground pepper

3 tablespoons milk

1 large egg, lightly beaten

Vegetable oil, for frying

1/4 cup drained capers

1/3 cup crème fraîche

How to Make It

Step 1

In a colander set in the sink, toss the zucchini with 1 teaspoon of salt; let drain for 20 minutes. Squeeze the zucchini, a handful at a time, to remove as much liquid as possible.

Step 2

Meanwhile, heat the olive oil in a medium skillet until shimmering. Add the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Transfer to a plate to cool.

Step 3

In a medium bowl, sift the flour with the baking powder, 1 teaspoon of salt and 1/4 teaspoon of ground pepper. Add the zucchini, onion, milk and egg and stir until smooth. Let the batter rest at room temperature for 20 minutes.

Step 4

In a medium skillet, heat 3/4 inch of vegetable oil until shimmering. Pat the capers dry with paper towels. Add them to the oil and fry until crisp, about 4 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.

Step 5

Scoop scant tablespoonfuls of the fritter batter into the hot oil, without crowding, and fry until crisp and golden all over, about 2 minutes per side. Drain the fritters on paper towels and sprinkle with salt. Top each fritter with a scant teaspoon of crème fraîche and a few fried capers and serve right away.

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